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68 Days of Gourmet: Day 51

Part two of our Greek feast – check out my homemade pita bread here. This dinner has been on the list since I first began researching recipes for 68 Days of Gourmet. I thought Kefta and Zucchini Kebabs with homemade tzatziki sounded great. Unfortunately, the kebab thing was not happening! I tried to putting these meatballs on skewers but immediately knew that there was no way they would stay on the skewer. They were falling off. I made a game time decision to cook them inside in a skillet and all was well and tasty with no grilling disasters!

I think one of the biggest milestones you make as a home cook is the ability to deal with situations in the kitchen that don’t go as planned. I had a lot going on in the kitchen – homemade pita bread, making tzatziki, assembling the meatballs and marinating the zucchini. It would have been easy for me to get frustrated and give up on the dinner but I just decided to make the best of it and cook the meatballs and zucchini on the stove top instead. I made a different kefta recipe last year using this method so I knew it would work out.

I don’t blame the recipe for my meatballs not coming together. I forgot to buy pine nuts for the meatballs and don’t know if they might have been a detrimental part of the binding. Regardless, this turned out to be a great dinner. We stuffed our pitas with the keftas and taziki and ate the zucchini on the side. Brandon enjoyed the leftovers in pita sandwiches for lunch.

Quick update on fitness recently. 10 workouts in the last 8 days – all yoga, running (!!!) and teaching BodyPump. Overall, I’ve been feeling great but kind of hit a wall today. I’m a big fan of the time change – love having daylight when I get home to run and hang out outside – but it was really tough getting up at 5 to teach BodyPump this morning. I felt so out of it and exhausted all day. Decided just to relax on the couch, catch up with the DVR and make homemade pizza this evening after work. Exactly what I needed. Sometimes you just need to listen to your body and rest!

One Year Ago: Tomato, Fresh Mozzarella and Basil Salad

Kefta and Zucchini Kebabs
(Recipe adapted from Gourmet, January 2006 – originally published in 1980)

Ingredients:

FOR THE TZATZIKI SAUCE
1 cup plain yogurt
2 tablespoons chopped fresh mint (I subbed parsley)
1 teaspoon minced garlic
1/2 teaspoon salt
Squeeze of fresh lemon juice

FOR THE ZUCCHINI
3 tablespoons fresh lemon juice
1 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon black pepper
1/3 cup olive oil
2 medium zucchini (around 1 pound), cut crosswise into 1/2-inch-thick slices

FOR LAMB MEATBALLS (KEFTA)
2 slices firm white sandwich bread, torn into small pieces
1 small onion, finely chopped (about 1 cup)
1/4 cup loosely packed fresh parsley leaves
1/4 cup loosely packed fresh cilantro leaves (omitted, I just increased the parsley)
1 pound ground lamb
1 teaspoon salt
1/2 teaspoon ground allspice
1/2 teaspoon cayenne
1/4 teaspoon cinnamon
1/4 teaspoon black pepper
1/3 cup pine nuts, toasted and finely chopped (omitted because I forgot to buy them!)

12 (10-inch) wooden skewers, soaked for 30 minutes

Directions:

FOR THE TZATZIKI SAUCE
Stir together yogurt, mint/parsley, garlic and salt in a small bowl and chill.

FOR THE ZUCCHINI
Whisk together lemon juice, sugar, salt, pepper and oil in a large bowl and stir in zucchini slices. Marinate at room temperature while making meatballs.

FOR THE KEFTA
Cover bread with water in a bowl and soak 10 minutes. Squeeze handfuls of bread to remove as much excess water as possible and transfer to a bowl.

Pulse onion and herbs in a food processor until finely chopped. Add mixture to bread along with lamb, salt, spices and pine nuts. Mix with your hands until well blended. Form lamb mixture into 36 balls (about 1 tablespoon each).

TO ASSEMBLE
Prepare grill for cooking over medium-hot charcoal (medium heat for gas). Thread 6 meatballs, 1/4 inch apart onto each of 6 skewers.

Thread zucchini lengthwise onto remaining 6 skewers (5 slices per skewer). Cut sides should be on grill, leaving 1/4 inch between slices. Grill zucchini and lamb on oiled grill rack, turning over once, until golden and just cooked through, 4 to 6 minutes. Serve warm with yogurt sauce.

Alternatively, saute zucchini and meatballs over medium heat on the stove top (in separate skillets) until cooked through, 6-8 minutes.

Yield: 4-6 servings

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68 Days of Gourmet: Day 50

This was my first time making pita bread and it was a huge success. I followed the recipe directions exactly and the dough was a breeze to work with. I can’t even explain to you how much better this is than any store bought pita bread. It’s so soft and has that delicious homemade bread flavor.

Brandon asked if it would have a pocket and honestly, I had no clue. But while it was baking it puffed up and we were excited to cut into it and see that the pocket had “magically” appeared. I served this with kefta, homemade taziki and zucchini. I’ll be sharing that recipe tomorrow!

We’ve really enjoyed the leftovers for sandwiches this week and I’m already planning on adding this to the regular rotation. It would be so easy to make a big batch on Sundays and use if for the week. Also, The Gourmet Cookbook says they freeze well.

The only complaint I have is that Gourmet calls these whole wheat. But with only 1-cup of whole wheat flour and 2-cups of white flour, I didn’t feel like I could really call it whole wheat. I’m going to experiment next time with increasing the wheat to white ratio.

If you’re a pita lover this is a must try! :)

One year ago: Grilled Chicken Salad

Whole Wheat(ish) Pita Bread
(Recipe source The Gourmet Cookbook, published in Gourmet May 2003)
Printable Recipe

Ingredients:

1 (1/4-ounce) package active dry yeast (2 1/2 teaspoons)
1 teaspoon honey
1 1/4 cups warm water (105–115 degrees F), divided
2 cups bread flour or high-gluten flour, plus additional for kneading
1 cup whole-wheat flour
1/4 cup extra-virgin olive oil
1 teaspoon salt
Cornmeal for sprinkling baking sheets

Directions:

In a large bowl (or the bowl of a stand mixer if using), stir together yeast, honey and 1/2 cup warm water. Let stand until foamy, about 5 minutes. If mixture does not foam, start over with new yeast.

While yeast mixture stands, stir together flours in another bowl. Whisk 1/2 cup flour mixture into yeast mixture until smooth. Cover with plastic wrap and let stand in a draft-free/warm place (I like to use my oven – I turn it on for about a minute to get it warm – about 80-82 degrees and then turn it off and place dough in oven) until doubled in bulk and bubbly, about 45 minutes.

Stir in oil, salt, remaining 3/4 cup warm water and remaining 2 1/2 cups flour mixture until a dough forms. Either turn dough out onto a floured surface and knead, working in just enough flour to keep dough from sticking, or use a stand mixer fitted with the dough hook and on low speed to knead until dough is smooth and elastic, about 8-10 minutes.

Form dough into a ball and place in a large oiled bowl, turning once to coat. Cover bowl with plastic wrap and let dough rise in draft-free/warm place until doubled in bulk, about 1 hour.

Prepare 2 baking sheets by sprinkling with cornmeal. Punch down dough and cut into 8 pieces. Form each piece into a ball, flatten the ball and then roll out into a 7-inch round on floured surface with a floured rolling pin. Transfer round to prepared baking sheet. Make 7 more rounds in same manner, arranging them on baking sheets. Loosely cover pitas  with clean kitchen towels (not terry cloth) and let stand at room temperature 30 minutes.

Adjust oven rack to the lower third of oven and remove other racks (I left the other racks). Preheat oven to 500 degrees.

Transfer 4 pitas, 1 at a time, directly onto oven rack (alternatively, I think you could bake these on a preheated baking stone so they don’t get wire marks from the oven). Bake until puffed and pale golden, about 2 minutes. Turn over with tongs and bake 1 minute more.

Cool pitas on a cooling rack 2 minutes, then stack and wrap loosely in a kitchen towel to keep pitas warm. Bake remaining 4 pitas in same manner. Serve warm.

Yield: 8 pitas

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68 Days of Gourmet: Day 49

And yet another dessert recipe makes its way into 68 Days of Gourmet. I told myself that I wasn’t going to make any more desserts and that I really needed to make appetizers instead but then I found myself with a serious craving for an apple dessert last night.

It was totally worth it. Does it get any better than warm apple pie/cobbler/crisp and vanilla ice cream? So basic but so satisfying. Comfort food dessert.  I love how easy crisps are – no fooling with pastry crust. I think this was ready to go in the oven in less than 20 minutes – including peeling and cutting the apples. There is nothing fancy about this recipe – it’s just basic and delicious.

I must recap my weekend for you. It was definitely jam packed on the fitness front. Friday morning I attended hot vinyasa at Y2. I am convinced that this is the perfect way to start off a Friday and kick off the weekend. I literally pop out of bed when my alarm goes off at 5:45 and I am NOT a morning workout person!

I taught BodyPump Saturday morning. I was still pretty sore from teaching last Thursday (I guess my body was a little weak coming off of the sickness) but there’s nothing like seeing 21 people up bright and early on a Saturday to get you motivated! I’m really loving that I’m starting to recognize faces and get to know some of the regulars in my classes.

Saturday afternoon was all about the yoga. Last week I signed up for a 3-hour yoga boot camp at Y2. It was 2 hours of hot vinyasa and one hour of long slow deep (holding positions for 5+ minutes). Being relatively new to my practice, I was pretty nervous. I am so happy to report that the class was awesome and I not only survived but felt great. I even managed to be one of 3 or 4 people to hold a plank for 5 minutes! I love the feeling I have at the end of a big fitness achievement (finishing a race, surviving yoga boot camp, etc). It’s great to know that you’ve given it everything you have!

So maybe that gives you a little more background on why I was so ready for my apple dessert last night! :wink:

One year ago: Spicy Thai Noodle Bowl with Tofu

Apple Crisp
(Recipe source The Gourmet Cookbook)
Printable Recipe

Ingredients:

FOR THE TOPPING
2 1/3 cups all-purpose flour
3/4 cup dark brown sugar, packed
1/4 cup granulated sugar
3/8 teaspoon cinnamon (1 just kind of eyeballed it – probably more like 1-1 1/2 teaspoons)
3/8 teaspoon salt (again, probably used more like 1 teaspoon)
2 sticks unsalted butter, slightly softened and cut into tablespoons
1 1/2 cups pecans, toasted and chopped

FOR THE APPLES
1/2 cup granulated sugar
1/2 teaspoon cinnamon
5 pounds apples (recommended fuji or jonagold)
2 tablespoons fresh lemon juice
Zest of 1 navel orange

Directions:

Preheat oven to 375 degrees. Butter a 3 1/2 to 4 quart baking dish.

FOR THE TOPPING
Combine flour, sugars, cinnamon and salt in a food processor and blend until well combined. Add butter and pulse until mixture forms large clumps. Transfer to bowl and mix in pecans with your fingers. Alternatively, whisk together the flour, sugars, cinnamon and salt and work in butter and pecans with your fingers or a pastry blender.

FOR THE FILLING
Whisk together sugar and cinnamon. Peel, quarter and core apples and cut into 1/2-inch thick slices. Add apples, lemon juice and orange zest to sugar mixture and mix until well combined.

TO ASSEMBLE AND BAKE
Spread apples in prepared baking dish. Crumble topping evenly over apples. Bake until topping is golden brown, 45 to 60 minutes. Let cool a bit and serve warm.

Yield: 8-10 servings

*Note: I easily cut this recipe in half and used a smaller baking dish.

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68 Days of Gourmet: Day 48

I hope you didn’t think I’d disappeared. My sore throat ended up morphing into laryngitis and a bad upper respiratory infection and we were out of town. I’m just now starting to feel normal again. To give you any indication of how bad I’ve been feeling, I haven’t worked out since Friday morning. Whatever was going on in my chest was not good and I needed to rest.

In slightly more interesting news, we did a five-course chef’s tasting dinner at Woodfire Grill on Friday night. For those of you who aren’t familiar, it’s Top Chef contestant Kevin Gillespie’s restaurant in Atlanta. I’m going to post a recap of that dinner tomorrow night and my experience meeting Kevin!

And now onto the food you see pictured above. I found this recipe for Chicken Hawaii while I was searching for older recipes to make for the 68 Days of Gourmet project. The recipe was originally published in 1953 and featured some of our favorite ingredients – coconut, curry, pineapple, chicken – it was a must try.

I was so excited about serving the coconut curry braised chicken with all of the fun toppings – lime wedges, pineapple, toasted coconut and chopped macadamia nuts. It smelled amazing while it was cooking but then kind of fell flat in the flavor department. I was so disappointed. There just wasn’t enough curry flavor and it was kind of bland. I was explaining the lackluster dish to my dad and he made a good point, the whole can of full fat coconut milk that I added to the curry mixture probably just washed out the flavor. And he made another funny point that in the 1950s people were really just starting to experiment with bold flavors and served a lot of bland dishes. Maybe this was pretty cutting edge in 1953!

So while I won’t be making this again, I still enjoyed cooking it and liked the idea of serving the dish with toppings so it can be customized to each diner’s taste.

One Year Ago: Lady Strawberry Cake (a show stopper!)

Chicken Hawaii
(Recipe source Gourmet, January 2006 – originally published in 1953)

Ingredients:

1 (3- to 3 1/2-pound) chicken, cut into 8 serving pieces
1 teaspoon salt
2 tablespoons vegetable oil
1 large onion, diced
3 tablespoons peeled fresh ginger, minced
2 cloves garlic, minced
2 (3-inch) cinnamon sticks
1 Turkish or 1/2 California bay leaf
1 tablespoon curry powder (preferably Madras)
2 teaspoons all-purpose flour
2 teaspoons sugar (optional)
1 (13 1/2- to 15-oz) can unsweetened coconut milk (not low-fat)

Optional accompaniments for serving: rice, toasted coconut, fresh pineapple cubes, lime wedges, mango chutney,  chopped salted roasted cashews, macadamia nuts or peanuts, chopped fresh cilantro leaves

Directions:

Rinse, pat chicken dry and season with 1/2 teaspoon salt.

Heat oil in a 6- to 8-quart heavy pot over moderately high heat. Brown chicken, turning occasionally, 8-10 minutes. You will probably need to do this in 2 batches. Transfer to plate and reserve fat in pot.

Add onion, ginger, garlic, cinnamon sticks and bay leaf to fat in pot and cook, stirring occasionally, until onion is browned, about 5 minutes. Add curry powder and flour and cook over medium heat for 1 minute, stirring  constantly. Stir in sugar, coconut milk and remaining 1/2 teaspoon salt. Bring mixture to a boil, stirring and scraping up brown bits from bottom of pot. Return chicken and any accumulated  juices to pot and reduce heat to a simmer. Cook, covered, stirring occasionally, until chicken is cooked through. This should take around 20 minutes or until a thermometer registers 165 degrees. Discard cinnamon sticks and bay leaf. Season with salt to taste.

Serve chicken over rice with sauce from pot and toppings.

Yield: 4 servings

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68 Days of Gourmet: Day 47

This is going to be short and sweet. I am sick for the first time in almost two years and need to get to bed! My throat is so sore but luckily no fever. I made this Thai Beef Noodle Soup on Monday night when the sore throat was first making its appearance. It has great flavor. The ginger and lime juice gave the broth so much flavor. And I’m usually not really into beef-based soups but thought it was perfect in this dish. I had some leftover noodles and whipped up another batch of broth using chicken stock and left the beef out – also delicious.

Needless to say, there isn’t much to report on the fitness front. I taught BodyPump Monday morning but after that the sickness started creeping in. I was really feeling ick by Tuesday. It has taken every ounce of my willpower not to go to a yoga class the past couple days but I know that my body needs the rest and my instructors and classmates would not appreciate my attendance while sick! I’m itching to practice though since I’ve missed my regular Sunday and Tuesday classes. But since I’ve been sick my appetite has been a little off and I’ve struggled to get enough fruits and veggies in. Hopefully a good night of sleep will be just what I need!

Thai Beef Noodle Soup
(Recipe adapted from Gourmet, February 2008)

Ingredients:

1 tablespoon soy sauce
1 tablespoon mild honey
2 tablespoons Asian fish sauce, divided
1/4 teaspoon salt
1 pound flank steak (I used a flat iron steak, much cheaper!)
3 tablespoons vegetable oil, divided
2 large shallots, thinly sliced (1 cup)
1 tablespoon finely chopped peeled ginger
1 large garlic clove, minced
1 1/2 teaspoons Thai green-curry paste (or more if you want to kick it up a little)
2 cups reduced-sodium beef broth
1 tablespoon fresh lime juice, plus extra slices for serving
1 red bell pepper, cut into 1/4-inch strips
1 bunch scallions, trimmed and cut into 3-inch pieces
3/4 pound dried Asian egg noodles

Directions:

Mix together soy, honey, 1 tablespoon fish sauce and 1/4 teaspoon salt in a shallow baking dish. Add steak and turn to coat. Marinate at room temperature for 20 minutes.

While steak marinates, heat 2 tablespoons oil in a small heavy saucepan over medium heat until it shimmering. Cook shallots, stirring occasionally, until golden brown, about 5-8 minutes. then cook shallots, stirring occasionally, until browned well, about 8 minutes. Add ginger, garlic and curry paste and cook for another minute. Add add broth and simmer over low heat for 5 minutes. Stir in lime juice, remaining tablespoon fish sauce and salt to taste and keep warm, covered.

Heat grill pan or large skillet over medium-high heat, then lightly oil. Cook steak, turning once, about 12 minutes total or until internal temperature reaches 120 degrees for medium rare. Transfer to a cutting board and let rest 5 minutes.

Meanwhile, toss bell pepper and scallions with remaining tablespoon oil, then grill, turning frequently, until softened, about 5 minutes. Transfer to a large bowl.

While steak stands, cook noodles following package directions. Drain well, then add to vegetables and mix well. Divide noodles among 4 bowls and top with 1/2 cup broth. Cut steak in half lengthwise, thinly slice across the grain and serve on top of noodles. Garnish with a lime wedge.

Yield: 4 servings

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68 Days of Gourmet: Day 46

It’s been a great weekend! Full of beautiful weather, spending time with our adorable nieces, running (!!!) and pancakes. As my regular readers know, it’s kind of a tradition of ours to make a big Sunday breakfast. This morning Brandon chose pancakes and turkey bacon. We are usually waffle people and I will totally admit that I am not skilled at making pancakes. They’re just one of those foods I can’t seem to master – kind of sad!

I decide to test out two recipes from The Gourmet Cookbook in hopes that I would find a better, more successful pancake recipe. For Brandon, I chose Ruth’s Pancakes (from editor in chief Ruth Reichl) which were described as the pancake to choose if you needed to “pull out all the stops for an extremely special breakfast.” Given the amount of butter the recipe called for I would hope that you would only use this recipe for special occasions! For myself, I chose Whole Grain Pancakes with plans of covering them in almond butter and Greek yogurt.

The results were interesting. I wasn’t particularly thrilled with the way Ruth’s Pancakes cooked. I tried two different skillets (cast iron and non-stick) and couldn’t seem to get them to cook and brown evenly. Also, they were not as light and fluffy as I hoped. I was going to consider them a failure until I served them to Brandon and his first comment was that they tasted delicious – much better than they looked. I’m guessing that the problems I had with the cooking might have been related to the amount of butter in the batter. These were passable this morning but not the perfect recipe to solve my pancake cooking problems.

On the other hand, the Whole Grain Pancakes totally exceeded my expectations. They were fluffy, perfectly golden, cake-like and had a true whole grain flavor. I don’t know if I loved the addition of cornmeal to the batter because they definitely had a cornmeal taste to them but they were still great. I would definitely make them again. I topped mine with almond butter, plain Greek yogurt and maple syrup. Very filling and stayed with me through a big afternoon.

The weather was amazing here this weekend. Sunny and highs in the 60s. Made it through a 4.5 mile run yesterday with minimal leg pain and minimal post-run soreness. Maybe whatever muscle I pulled is finally healing. Saturday night we headed over to my in-laws house for homemade pizza and visiting time with our cute nieces. I can’t resist sharing this picture with you! Happiness!

I was going to take today off of running and go to my Sunday afternoon yoga class but Brandon suggested a trip out to the U.S. National Whitewater Center for trail running with Sullie and I couldn’t say no! He never wants to run with me so I wasn’t going to pass this opportunity up. We got in about 4 miles and had fun checking out the trails.

It’s been a great weekend! :) Up early tomorrow to teach my 6 a.m. BodyPump class.

Ruth’s Pancakes
(Recipe source The Gourmet Cookbook)

Ingredients:

1 cup whole milk
2 large eggs
3 tablespoons plus 1/2 teaspoon vegetable oil, divided
1 stick (8 tablespoons) unsalted butter, melted and cooled
1 cup all-purpose flour
4 teaspoons baking powder
4 teaspoons sugar
1 teaspoon salt

Directions:

Whisk together milk, eggs and 2 tablespoons vegetable oil in a medium bowl. Whisk in butter until combined. Set aside.

In a separate bowl, stir together flour, baking powder, sugar and salt. Whisk in egg mixture until just combined. Do not  over mix.

Heat 1/2 teaspoon of oil in a large nonstick skillet over medium heat. Pour 1/3-cup of batter into skillet, working in batches of three. Cook until bubbles have formed on top and popped, about 2 minutes. Flip and cook until undersides are golden brown, about 1 more minute.

Serve immediately with maple syrup or hold in a 200 degree oven until ready to serve.

Yield: 3-4 servings (8 pancakes)

Whole Grain Pancakes
(Recipe source The Gourmet Cookbook)

Ingredients:

1 1/4 cup whole wheat flour
1/3 cup cornmeal
1 tablespoon sugar
2 teaspoons baking powder
1 teaspoon salt
2 large eggs, separated
1/4 cup vegetable oil, plus more for skillet if desired
1 1/2 cups whole milk (I used skim)

Directions:

Whisk together flour, cornmeal, sugar, baking powder and salt. Set aside. In a separate bowl, whisk together yolks, oil and milk. Add to flour mixture and stir until just combined. Let batter rest for 5 minutes, batter will thicken. (If batter is too thick to fall from spoon, add another tablespoon or 2 of milk.)

Beat egg whites with a handheld mixer on high speed until stiff peaks form. Gently whisk into batter until well combined.

Heat a large skillet over medium heat. Brush with vegetable oil (I skipped this because I was using nonstick). Pour about 1/4 cup batter into skillet and work in batches of about 3-4 small pancakes (or freestyle whatever size you want!). Cook pancakes until bubbles appear on surface and begin to pop and edges are set, about 2 minutes. Flip and continue cooking for another minute or 2, until underside is golden brown.

Serve immediately with maple syrup or hold in a 200 degree oven until ready to serve.

Yield: 4-5 servings

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68 Days of Gourmet: Day 45

This might seem like a strange combination but just trust me on this one – it’s good. What was not good was my decision to start this risotto at 8:45 after I got home from yoga. I was so hungry I didn’t know if I’d make it through all the stirring! Risotto isn’t hard, it just requires constant attention and a block of time. I was expecting this risotto to be a simple weeknight dinner but it really surprised me. The flavors green pea and bacon flavors were great together and the addition of lemon zest and juice at the end added an unexpected brightness. I also really appreciated not having to open a bottle of wine to make this dish!

Unhappy to report that my left leg is not getting much better. After my run on Monday it was swollen and sore. Boo. I planned on running the RaceFest Half Marathon in April but that’s not looking good for me unless my leg starts feeling better. I’ve taken the rest of the week off of running but I’m going to test it out again this weekend to see how it’s feeling. The high here is 60 degrees on Saturday and Sunday and I can’t wait to get outside! It’s been such a cold and wet winter. I’m going to embrace the two days of nice weather to the fullest!

I taught BodyPump tonight and felt like pushing it a bit. Went super heavy on my weights for squats and back and hamstrings. Maybe the Olympics are inspiring me to be a better BodyPumper!? ;) (Seriously – did you see Shaun White and Lindsey Vonn win their gold medals? Amazing!)

And time for bed…up early tomorrow for my 6:30 hot vinyasa class. Can’t wait! Hope I’m not feeling too sore from BodyPump.

Risotto with Bacon and Green Peas
(Recipe adapted from Gourmet, January 2009)

Ingredients:

3 1/2 cups reduced-sodium chicken broth
1 cup water
2 bacon slice, chopped
2 garlic cloves, minced
2 tablespoons shallots, minced (my addition – omit if desired!)
2/3 cup Arborio rice
2/3 cup frozen green peas
4 tablespoons Parmigiano-Reggiano, grated
2 tablespoons unsalted butter
1/2 teaspoon grated lemon zest
1/2 teaspoon fresh lemon juice

Directions:

Bring broth and water to a simmer in a small saucepan.

In a separate heavy saucepan, cook bacon over medium heat until crisp. Transfer to paper towels to drain.

Reduce heat to medium-low and add garlic to bacon fat in pan and cook, stirring occasionally, until pale golden, about 1 minute. Add rice, stirring to coat.

Add 1/4 cup hot broth mixture and simmer briskly, stirring constantly, until broth is absorbed. Continue simmering and adding hot broth mixture, 1/4 cup at a time, stirring frequently. Make sure each addition has been absorbed before adding the next. Rice is done when tender and creamy but al dente, about 20-22 minutes. You might not have to use all of your broth but  reserve leftover broth mixture to thin the ristotto before plating.

Add peas and cook, stirring occasionally, 2 minutes.

Stir in cheese, butter, lemon zest and lemon juice. Thin risotto with some of reserved broth mixture if desired and season with salt and pepper. Top with bacon.

Yield: 2 servings

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